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Santa Maria Tri-Tip Sandwich

Source: Weber's Art of the Grill
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  45 Minutes
Total Time:  3 Hours 50 Minutes
  Makes 6 servings
Santa Maria, California, is home to the Barbecue Hall of Fame and a passionate band of grillers who have perfected the art of cooking a relatively unknown but unbelievably delicious cut of meat. Also known as "bottom sirloin butt," tri-tip should be grilled no more than medium-rare, then cut into thin slices and served on French bread.

For the Sauce:
1 tablespoon olive oil
1/2 cup finely diced red onion
1 teaspoon minced garlic
1/2 cup chicken broth
1/4 cup ketchup
1/4 cup steak sauce
1 tablespoon finely chopped fresh parsley
1 tablespoon worcestershire sauce
1 1/2 teaspoons ground coffee
1/4 teaspoon freshly ground black pepper
For the Rub:
1 tablespoon cracked black pepper
2 teaspoons garlic salt
1 teaspoon dry mustard
1 teaspoon paprika
1/4 teaspoon cayenne pepper
2 to 2 1/2 pounds tri-tip beef, about 1 1/2 inches thick
12 slices french bread
Oak, mesquite, or hickory chips soaked in water for at least 30 minutes
Santa Maria Tri-Tip Sandwich Recipe at
TO MAKE THE BARBEQUE SAUCE: In a medium saucepan over medium-high heat, warm the olive oil. Add the onion and garlic and cook, stirring occasionally, until soft, about 5 minutes. Add the chicken broth, ketchup, steak sauce, parsley, Worcestershire sauce, ground coffee, and black pepper. Bring the mixture to a boil, then reduce the heat to a simmer and cook, stirring occasionally, until reduced to 1/2 cup, about 10 minutes. Puree the sauce in a food processor or blender. Allow to cool, cover and refrigerate until ready to use. Bring to room temperature before serving.

TO MAKE THE DRY RUB: In a small bowl, mix together the black pepper, garlic salt, mustard, paprika, and cayenne. Press the mixture into the surface of the tri-tip, cover with plastic wrap, and refrigerate for 3 hours or as long as 24 hours.

Follow the grill's instructions for using wood chips. Sear the tri-tip directly over medium heat, turning once, until both sides are seared, about 5 minutes total. Then grill the tri-tip indirectly over medium heat, turning once, until the internal temperature is about 140 degrees F for medium-rare, 20 to 30 minutes more. Allow to rest for 5 minutes before slicing thinly on the diagonal against the grain.

Build each sandwich with slices of meat and a dollop of sauce. Serve warm or at room temperature.

WINE NOTES: Look for a wine with lots of fruit and a bit of acid for balance: a Rhone-style blend from the home of the tri-tip, California's Central Coast.

Recipe reprinted by permission of Chronicle. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 All-American Barbecue
Nutrition Facts per Serving
Yield:   Makes 6 servings
Calories: 460
Fat. Total: 13g
Fiber: 3g
Carbohydrates, Total: 34g
Sodium: 1323mg
% Cal. from Fat: 25%
Cholesterol: 122mg
Protein: 49g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Colin Reviewed: 09/20/2009
Great All Around!
Fantastic sauce! Using oak imparts a much better flavor than hickory chips or mesquite. This is a great all in one tutorial on authentic central CA bbq!
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